Braised Brisket and Kraut Sandwich


Serves: 4


  • 1.5 kg piece of beef brisket, whole
  • 2 tbsp. (30ml) vegetable oil
  • 3 large carrots, cut into large chunks
  • 2 onions, halved
  • 2 celery stalks, cut into large chunks
  • 1 whole head garlic, cut in ½
  • 2 cups (500ml) apple juice
  • 1-825 ml can whole tomatoes, hand-crushed
  • 2 cups (500ml) beef stock
  • 2 bay leaves
  • ¼ bunch fresh thyme, leaves only
  • 4 sprigs fresh rosemary, leaves only
  • 8 slices rye bread, lightly toasted
  • 1 cup (250ml) prepared sauerkraut
  • 200g Swiss cheese, sliced
  • ¼ cup (65ml) Russian dressing


  • Preheat oven to 325 degrees Fahrenheit.
  • Heat vegetable oil in large Dutch oven over medium high heat, season the brisket generously with salt and pepper, and sear the brisket on both sides until nice and browned.
  • Remove the brisket and add the carrots, onions, celery and garlic and cook for 5-7 minutes until the vegetables begin to brown.
  • Add the apple juice, tomatoes, stock, bay leaves, thyme and rosemary and return the brisket to the pot.
  • Cover the pot and roast in the oven for 3 hours until the brisket is fork tender.
  • Remove the brisket to a cutting board and let the brisket rest for 15-20 minutes, then slice thinly against the grain.
  • To assemble the sandwiches, top the rye with the Russian dressing, the sauerkraut, the brisket slices and the sauerkraut and serve warm.

©2015-2016 Molson Coors Canada. For more Beer & Food pairings visit